Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone
Authors
Keywords
-
Journal
Microorganisms
Volume 8, Issue 9, Pages 1349
Publisher
MDPI AG
Online
2020-09-04
DOI
10.3390/microorganisms8091349
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest
- (2020) Helena Roca-Mesa et al. Microorganisms
- Use of Untargeted Liquid Chromatography–Mass Spectrometry Metabolome To Discriminate Italian Monovarietal Red Wines, Produced in Their Different Terroirs
- (2020) Panagiotis Arapitsas et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Harnessing yeast metabolism of aromatic amino acids for fermented beverage bioflavouring and bioproduction
- (2019) Antonio G. Cordente et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Efficiency of three intracellular extraction methods in the determination of metabolites related to tryptophan and tyrosine in winemaking yeast's metabolism by LC-HRMS
- (2019) M. Antonia Álvarez-Fernández et al. FOOD CHEMISTRY
- Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and Extra-Cellular Aromatic Amino Acids Metabolism
- (2019) M. Antonia Álvarez-Fernández et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach
- (2019) Inês Oliveira et al. Microorganisms
- Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method
- (2018) M. Antonia Álvarez-Fernández et al. FOOD CHEMISTRY
- Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking
- (2018) Scott Simonin et al. FOOD RESEARCH INTERNATIONAL
- MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis
- (2018) Jasmine Chong et al. NUCLEIC ACIDS RESEARCH
- The impact of SO2 on wine flavanols and indoles in relation to wine style and age
- (2018) Panagiotis Arapitsas et al. Scientific Reports
- Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile
- (2018) Bo-Qin Zhang et al. Frontiers in Microbiology
- Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine
- (2018) Tiziana Nardi et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Time course of l -tryptophan metabolites when fermenting natural grape musts: effect of inoculation treatments and cultivar on the occurrence of melatonin and related indolic compounds
- (2018) E. Fernández-Cruz et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine
- (2018) Kelly J. Prior et al. FOOD MICROBIOLOGY
- Melatonin and derived l -tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains
- (2017) E. Fernández-Cruz et al. FOOD CHEMISTRY
- Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration
- (2016) M. Bordiga et al. FOOD CHEMISTRY
- Wine metabolomics reveals new sulfonated products in bottled white wines, promoted by small amounts of oxygen
- (2016) Panagiotis Arapitsas et al. JOURNAL OF CHROMATOGRAPHY A
- Untangling the wine metabolome by combining untargeted SPME–GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts
- (2016) Margaret E. Beckner Whitener et al. Metabolomics
- Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach
- (2015) Margaret E. Beckner Whitener et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Detoxification function of theArabidopsissulphotransferase AtSOT12 by sulphonation of xenobiotics
- (2015) JINHUA CHEN et al. PLANT CELL AND ENVIRONMENT
- Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
- (2014) Ignacio Belda et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production
- (2014) Elena González-Royo et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
- (2014) I. Loira et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Efficient ammonium uptake and mobilization of vacuolar arginine by Saccharomyces cerevisiae wine strains during wine fermentation
- (2014) Lucie Crépin et al. Microbial Cell Factories
- Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases
- (2012) Lucie Crépin et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Aberrant Synthesis of Indole-3-Acetic Acid in Saccharomyces cerevisiae Triggers Morphogenic Transition, a Virulence Trait of Pathogenic Fungi
- (2010) R. P. Rao et al. GENETICS
- Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking
- (2009) Maurizio Ciani et al. FEMS YEAST RESEARCH
- The chemodiversity of wines can reveal a metabologeography expression of cooperage oak wood
- (2009) R. D. Gougeon et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Hydroxytyrosol from tyrosol using hydroxyphenylacetic acid-induced bacterial cultures and evidence of the role of 4-HPA 3-hydroxylase
- (2009) Pierre-Pol Liebgott et al. RESEARCH IN MICROBIOLOGY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started